Doolin Irish Seafood Chowder

READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons unsalted butter (preferably Irish)
  • 1
    tablespoon all-purpose flour
  • 1
    medium onion, finely diced
  • 1
    large carrot, finely diced
  • 1
    celery rib, finely diced
  • 2
    medium golden potatoes, peeled and diced
  • 2
    ounces smoked fish fillet (salmon or haddock)
  • 1
    lb clams or 1 lb mussel meat
  • 8
    ounces clam juice
  • 8
    ounces of cubed fish (mixture of salmon and a white fish such as haddock, pollock, hake, or cod)
  • 2
    cups seafood stock
  • salt and pepper
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DIRECTIONS

  • Prep all ingredients as mentioned in the list. The recipe editor can be a pain, so when it comes to the shellfish, you can use a pound of clam and/or mussel meat. I used a combination of already cooked, shelled, and frozen meat. You can obviously cook and shell your own. I used smoked salmon and hake for my fish choices; but any combination listed would work just great. The spirit of Irish Seafood Chowder is in using what's locally caught and available, so try to do the same.
  • Add butter and onions to a pot and sweat until onions are translucent.
  • Add the carrots and celery and continue to sweat for a few more minutes.
  • Add the flour to the mix and allow it to "cook out" the raw flour flavor.
  • Add the potatoes, smoked fish, clam juice, and seafood stock to the pot.
  • At this point, you can let the chowder simmer for a while, but at least 15 minutes or so. I had done everything up to now before my guests arrived and then finished the following steps in the last 10 minutes prior to eating.
  • Add all of the remaining ingredient to the pot (shellfish meat, cubed fish, and heavy cream). Cook for 5-10 minutes until fish is done.
  • Add salt and pepper to taste. Serve with Irish Brown Bread & butter.
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